Tag: The Maya Kitchen Culinary Center

On September 28, Saturday, 9am-1pm, Chef Robby Goco, the man behind the Cyma Greek Taverna restaurant chain will again launch a new dining concept as he visits The Maya Kitchen for a cooking demonstration.

Chef Robby will share dishes inspired by Green Pastures, his latest restaurant that features a unique farm to table cuisine featuring dishes that are created from all organic, local, original, with no antibiotics, vine ripened, unprocessed whole ingredients.

The philosophy behind Green Pastures is to have the taste of the food as the main focus. It is to offer food the way it is supposed to be. The food is not your usual bland, lackluster organic kitchen offerings but rather food of exceptional taste presented in the most creative ways. It is like gourmet organic with the restaurant offering duck, roast beef, chicken cooked slow for as long as six hours.

ABS-CBN’s Junior MasterChef Pinoy Edition winner Kyle Imao is the guest chef and judge for the culminating activity of the Junior Culinary Workshop of The Maya Kitchen this April and May. Kyle will be present on April 13 and May 10, the last days of the 4-day workshops. The first batch of The Maya Kitchen Junior Culinary Workshop will run from April 10-13, Wednesday to Saturday, 8:30am-12:30pm and the second batch is on May 7-10, Tuesday to Friday, 8:30am-12:30pm. The culminating activity is a culinary competition among the students with Kyle serving as mentor and guest judge.

Born in October 5, 1999 to couple Kim Imao and Mylene Palacios, Kyle got his culinary talents from his father, recreating mostly Asian dishes like Japanese, Indian and Thai specialties. The soon to be 14 year old chef started cooking at the age of 7 starting with fried rice and pancakes. He then moved on to more complicated dishes and patiently learned the exacting discipline of baking.

A mainstay of Spain’s cuisine, tapas are finger foods that can be as simple as small morsels of meat, fish, vegetable or fruit or as elaborate as a hot dish simmered in sauce. Tapas are normally served in small portions and are available the whole day in the bars and cafes of Spain.

Chef Ottlik will show his take on tapas with his very own creations like Frittata of Sweet Pork, Orange Olive Tapenade and White Balsamic Dressing; Gazpacho; Crispy Chicken Croquettes with Garlic Aioli; Smoked Salmon Tartar, Cucumber Sour Cream and Black Pepper Crisp. He will also demonstrate how to make Churros and Almond Sponge Cake.